Pineapple Salsa (3-3.5 cups depending on size of pineapple)
Prepare the pineapple. Cut the top and bottom, and stand the pineapple upright. Slice the skin off from top to bottom. Remove brown spots and eyes using a knife or a peeler. Cut the cleaned pineapple into quarters, remove the core from each, then chop them into small pieces.
Chop the rest of the ingredients and add them to a bowl. Mix to combine. Squeeze limes for the juice and add salt.
Give it another good stir and do a taste test. Add more lime juice or salt if needed. Making this first will allow the flavors of the salsa to meld.
Grilled Mahi Mahi
Spray the fillets with a light coating of olive oil. Sprinkle with dry rub.
Heat grill to direct heat 400ºF.
Grill the mahi mahi for 5 minutes on each side if it's between 1 and 1.5 inches thick. Thin mahi like the ones from the bag in the frozen department only need 3-4 minutes each side. All depends on the thickness of the fish.
Finish with the skin side up.
After removing the fish from the grill, top with the pineapple salsa and serve.
Notes
Grill Temperature Doneness: Make sure that the fish is cooked through. If the grill is lower in temperature, it may take an extra minute. The fish will be white and flake. If it is fleshy, it needs more time. Substitutions: Mahi Mahi, salmon, cod, or halibut are all great firm fish that will work great. Storage: Leftover grilled Mahi Mahi can be kept for several days in the refrigerator if you use an airtight container. Serve leftovers on soft taco shells or over rice. Meal Prep: The pineapple salsa can be made ahead of time and will keep for several days in the refrigerator. Making it ahead of time gives the flavors time to come together. Spray Exterior of Fish: Spray the fish and the grill grate with olive oil to minimize sticking.